8.     Drizzle glaze over warm cooked rolls. 

For the longest time, whenever we'd go over to our Filipino friend's family's place for parties we'd gorge ourselves on mainly two dishes. One of them being spring rolls. I don't know what it was about these spring rolls that were a million times nicer than any restaurant's. We could eat an entire bowl full and be completely stuffed yet they still kept coming! And we'd just keep eating. Magical spring rolls!

A few years ago, our friend's mum showed me how she makes them. They were very simple. We tried to make them ourselves, soon after being shown, but it just didn't turn out. So we left that alone.

After a few years of not having these magical spring rolls, recently our friend's wife told us about her version. And after trying hers, we got so excited and re-energised about making them. They were similar, except our friend's wife added more pepper and some prawns.

We decided to trying a small batch and they turned out beautifully! It was super tasty as if they had MSG in them but they didn't! It was fantastic! I combined our friend's mum's and wife's recipes and below is our version of these magical spring rolls!

Ingredients
300g mince pork
100g fresh prawns, minced/chopped finely
1 carrot, finely grated
1 egg
1 clove garlic, minced
1 small onion, finely chopped
~1/2 Tblspn oyster sauce
~1 Tblspn soy sauce
Salt and pepper to taste
~2 to 4 Tblspn finely chopped fresh coriander and/or chives (optional)
1 x 50pkt frozen spring roll pastry (with egg)
Vegetable oil for deep frying or shallow fry with slightly more oil

Method
1. In a bowl combine all the ingredients mentioned above minus the spring roll pastry. Mix until all ingredients are evenly distributed throughout the mixture. Set aside.




2. Remove frozen spring roll pastry from freezer and allow to defrost, for most brands, it takes about 50 minutes.

3. Take defrosted pastry out of the packet and wrap with a clean damp tea towel.

4. Place a sheet of pastry on a plate so it sits like a diamond. Place about 1 to 1 1/2 tspn of mince mixture across, on the side slightly closest to you. Fold the corner closest to you over the mixture to form a tight/snug roll and roll away from you. Fold in the left and right corners and continue to roll. Secure with a dab of water at the top tip. Repeat with remaining spring roll sheets.

My funky rolling instructions

Note: If you’re confused about my instructions here is a good guide.




5. Heat oil in fry pan (or deep fryer). You know when the oil is hot enough when you stick something wooden (I use a chopstick) in the oil, it starts to bubble around the wooden item.


6. Slowly lower the spring rolls in, if you’re kind of shallow frying, turn spring rolls after they’re brown on one side (about 1 to 2 minutes per side). depending how big your fry pan is, I usually do about 5 to 6 at one time. Once browned remove from oil, allow excess oil to drip back into pan and place on clean paper towels to further drain away excess oil. Repeat for remaining spring rolls.




7. Serve hot to warm with some chilli sauce on the side.

After many conversations with OG about favourite dishes we grew up with, there was always mention of Playboy Chicken. First I thought, oh skinless chicken! Or a chicken and rabbit dish. I soon learnt, it’s a dish from the Playboy magazine. I think further questions about the circumstance wasn’t really warranted. So I moved on. Tell me more about this dish. “It was creamy, with capsicum and curry dumplings.” Sounded good. So I emailed for the recipe from his mum and it came looking like this:



Fortunately it was transcribed for me also.

So below is my slightly amended version. I didn't have any cognac or sherry, so I just used a couple tablespoons of whiskey and we had a bit of fun setting it a light!

I tried to take photos as I went to demonstrate outcomes of certain stages. However, as this was my first time, I wasn't sure if this was correct. It turned out perfect, so I’ll be sure to post more photos upon my next attempt.

Ingredients
Dumplings
1 cup flour (120grams)
1 1/2 tspn baking powder
1/2 tspn salt
1 tspn curry powder
1/4 tspn turmeric powder
3 Tblspn butter, chopped (~44g)
1 Tblspn chives, finely chopped
1 egg
1/3 cup milk

Supreme Chicken
~3 Tblspn butter
1/2 medium brown onion, 1/2 inch dice
500g chicken fillets (breast or thighs – I prefer thighs) cut into big pieces
1/2 medium green capsicum, 1/2 inch dice
1/2 medium red capsicum, 1/2 inch dice
~150g button mushrooms, quartered
2 Tblspn  cognac (optional)
3 Tblspn dry sherry (optional)
1 1/2 cups chicken (or vegetable) stock
3/4 cup cream (regular thickened cream or cooking cream works fine)
3 Tblspn butter, melted (43g)
3 Tblspn plain flour (26g)
salt/pepper to taste

Method
1. Prepare dumpling mixture – Sift together flour, baking powder, salt, curry powder, turmeric. Add butter to flour mixture and rub butter with flour mixture until it resembles fine bread crumbs. 

Butter rubbed into flour mixture resembling fine bread crumbs

2. Add egg, milk and chives. Mix until blended. Batter should be lumpy and not too firm. Set aside.

Mixture after egg, milk & chives

3. In a large skillet (heavy base fry pan) over medium heat, melt 3 tablespoons of butter. Turn heat up to high and add onion. When onions turns translucent add chicken fillets. Brown chicken off.
Note: If the chicken catches at the bottom of the pan, that’s normal.
4. Add capsicum and turn heat down to medium. Sauté until capsicum softens.
5. Add cognac and sherry and set aflame. This is completely optional. When flames die down add mushrooms, stock and cream. Bring to a boil and reduce heat to low.
6. In a separate bowl, combine 3 tablespoons of melted butter and flour. Add to simmering chicken pan. Stir constantly until sauce thickens. Add salt/pepper to taste.
7. Using tablespoons to form dumplings, drop them into the pan. The dumplings will be partly submerged. Turn heat down to very low and cover. Simmer for about 15 minutes to cook the dumplings.

Dumplings just added to pan

Dumplings after it's cooked

Cooked dumplings from the top view

Note: Do not stir dumplings in pan.

8. When dumplings are cooked, serve chicken, dumplings and veges hot.

Ingredients
Custard
1 litre milk
175g white sugar
1 tspn vanilla essence
50g butter
2 eggs plus 4 egg yolks
95g cornflour, sifted (I ran out of cornflour while making this so it was a 50/50 cornflour and custard powder)

Base
1 1/2 cups almond flour/meal
1 1/8 cup plain flour
1/3 cup caster sugar
135g butter, chilled and chopped

Topping
200g strawberries
5 kiwi fruits
Whatever other fruit that takes your fancy. Suggestions include: raspberries, passion-fruit, blueberries, peaches, rock-melon, honey dew, mango, pineapple, figs.


Method
Custard
1. Combine the milk, a quarter of the sugar, vanilla and butter in a large saucepan and heat gently until hot (not boiling), then remove from the heat.
2. Whisk the remaining sugar with the eggs and egg yolks in a large bowl until pale. Add cornflour and a little of the hot milk and whisk well. Whisk this mixture into the hot milk and return the saucepan to medium heat, whisking constantly. Cook for around 3 to 5 minutes, until thick, smooth and glossy. Transfer to a clean bowl to cool.

Base
3. Preheat oven to 160C. Grease base and sides of a large tart tin with melted butter.
4. Place almond meal, flour, sugar and butter into a bowl. Rub mixture with your fingertips. You can also use a cake mixer with the dough hook attachment. The mixture will form coarse breadcrumbs. You know this mixture is ready when you squeeze a handful in your hand and it stays that shape.
5. Place the base mixture in the tin and press gently with fingers to line the tin until even and then smooth out with the back of the spoon. I suggest doing the sides first before you press down the base. Bake for about 15 minutes or until light golden. Remove from oven and set aside.

Constructing tart
6. Pour cooled custard into baked base. Smooth out with a bake of a spoon or spatula.
7. Slice up fruit and arrange accordingly. Some like to pile the fruit high. Others prefer more custard, so less fruit.
8. Serve with a dusting of icing sugar.

Note:  I had a little leftover pastry and custard, so I make a few little ones too.

While staying in France with my cousin, she gave and showed me how to make, her mother-in-law's recipe for Spätzle. I’ve tried to make it before from a recipe on the internet which resulted in utter failure. After being shown what to do and some secret tips, I can make it a bit better now. I must admit it's still not perfect, especially, how it looks, however, it tastes awesome! I just cooked it for the family, and my niece went for thirds!!!

I'm still working to get the consistency right and I shall be updating this post once I have it down. I thought I should get this blog post up so you can give it a go too and tell me your thoughts. How would you improve it? Feel free to comment below.

I've put the full recipe below, however, you can half it for a smaller group. The recipe below will feed 7 to 8 very hungry people.

You may need to get a Spätzle press or a potato ricer, that has holes at the bottom which you can press the mixture through. This is the one I have by OXO:


Ingredients
1 kg plain flour
4 level tspn salt
8 eggs
600 to 900ml of water (best to use 50/50 sparkling to still water if available) *this range is by feel to get the right consistency (work in progress)
2 Tblspn oil

Method
1. Mix all the ingredients together in a large bowl. Allow to stand at least an hour. For best results, 4 to 5 hours. Batter should be very thick, like pancake mixture after left standing. Before it would be a bit runnier and less elastic.

Batter before 5 hours of resting

Batter after 5 hours of resting - much more elastic-y

2. In a large pot, fill to three quarters full of water. Bring to just before simmering. When bubbles start floating to the top.

3. Using the Spätzle press, push through mixture into water and stir slightly. (Or use a spoon as previously mentioned.) Allow to cook for about 5 minutes. The noodles will float to the top. Remove from water, drain, run under cold water (like pasta), the put on a clean tea towel to absorb water.

4.  Repeat for remaining batter.

5. Just before serving, fry in a bit of butter til golden. Serve with some hearty stew of choice. Goulash or stroganoff would be my stew of choice.

Passionfruits on sale means melting moments time! As it's close to Valentine's day, I decided to experiment and make heart shaped red velvet melting moments. I used my previous melting moments recipe and added red food colouring and cocoa, then used a small heart shaped cookie cutter and the rest is pretty much straight forward.
These turned out pretty tasty and as it was an experiment, I've added some tips and adjustments along the way.
Happy Valentine’s Day 2014 everyone! May your loveliest dreams come true!

Ingredients
Biscuit
250g butter, softened
1/2 cup icing sugar mixture, sifted
1/2 teaspoon vanilla essence
1/2 teaspoon lemon essence
1 1/2 tablespoons cocoa powder
1 1/2 tablespoons red pillar box food colouring
2 cups plain flour
1/3 cup corn flour

Filling
125g white chocolate, roughly chopped 
125g block cream cheese, roughly chopped
Pulp of 3 passionfruit

Method
Biscuit
1. Preheat oven to 160°C. Line 2 to 3 baking trays with baking paper. 
2. Using an electric mixer, cream butter and icing sugar mixture until light and fluffy.

3. Mix flours into butter mixture.

4. In a small bowl, mix cocoa powder, essences and red food colouring to form a smooth paste. Add to butter and flour mixture and mix well. Mixture will become thick.

5. Roll out mixture to about 1cm thick and using a small heart shaped cookie cutter, cut out heart shaped cookies. Lay them on prepared baking tray. Repeat for remaining dough. Make sure there is an even number of biscuits.

Note:
a) If you find things get stuck, dust some plain flour.
b) Caution on where you roll out you mixture, it may stain table tops etc. I suggest getting a large baking tray and working on that.
c) I try to use disposable gloves, stainless steel or dark coloured tools and utensils so prevent stains.


6. Bake in preheated oven for 10 to 15 minutes or until slightly firm. Cool on trays for 5 to 10 minutes, then transfer to a wire rack to cool completely.



Filling
7. Meanwhile, place cream cheese in a small pot and over medium to low heat until melted and smooth. Stir occasionally. Remove from heat and add white chocolate. Keep stirring until chocolate has melted and mixture is smooth. Stir in passionfruit pulp. Cover and refrigerate to cool. The mixture will then form a thick spreadable paste.

Construction
8. Spread flat side of 1 biscuit with a thick layer of filling. Top with another biscuit. Repeat with remaining biscuits and filling.
Note: It maybe easier to use a piping bag instead of spreading with a spatula or knife.

Serve!

What to do with a broken heart - EAT IT!

Hi All! Yes I'm finally back in the kitchen and on-the-line after a 6+ months hiatus while OG and I traveled the world. Hope I wasn't missed too much, and you've all been enjoying my previous recipes and some of my happy snaps on Instagram.

Before you ask, I did picked up a few interesting recipes on my travels, which I'm eager to try out and share with you.

This specific recipe was inspired by an Asian cookbook I saw in Vancouver, Canada. It was written in Japanese, so I didn't understand the recipe, however, the picture says it all (see below).



I decided to adapt it to suit the summer-y flavours of Sydney. I was thinking Caesar Salad in popsicle form. So I “whipped” these up for a friend's house warming pot luck party. Risky move though, considering I made up the recipe and have never tried it before and all I was going off was a picture. However, I'm very proud of them and they went down a treat.

Other adaptations: If Caesar Salad isn't your thing, perhaps lamb kofta with baby spinach could be a good mix. Also, I think the one in the picture is some sticky sweet pork and cabbage.


Ingredients
4 rashers bacon, diced
500g mince chicken
1 small garlic clove, minced
1 large egg (or 2 small)
~75g Parmesan cheese, thickly grated or finely chopped
Pepper to taste
1 tspn dried parsley
1 tspn dried oregano
1 cup of panko bread crumbs
2 heads of baby cos lettuce
Caesar salad dressing to serve

Method
1. In a small fry pan, sauté bacon until crispy. Set aside to cool. Tip: leave the fatty bits on the bacon (remove the rind). This will be the "fat" or the "oil" for the meatballs.

2. In a mixing bowl combine chicken, garlic, egg(s), cheese, pepper, herbs and cooled fried bacon. Mix until thoroughly combined.

3. Preheat oven to 210C.

4. Using tablespoons, form balls with the chicken mixture. Roll them in the panko breadcrumbs. Place crumbed balls on a baking paper lined baking tray.

5. Bake balls for 15 to 30 minutes or until chicken is completely cooked. Turn half way through to allow to brown evenly.




6. Remove from oven and allow to sit for about 10 minutes to allows crumbs to crisp up and balls to cool down enough to handle.

7. In the meantime separate lettuce leaves and wash thoroughly.

8. Using a small bamboo skewer, skewer a leaf, stalk side, then skewer a ball. Place on serving tray. Repeat for remaining leaves and balls. Tip: you can skewer two of the inner leaves as they're a bit smaller.

9. Serve warm with Caesar salad dressing in a small dipping bowl.